Affordable mackerel after home salting turns into amazing tasty dish. Any hostess or owner can quickly cook it. A variety of recipes will help to serve a completely new product every time.

Ready-made salted mackerel is a great snack. Good salted fish in a salad. The advantage of the dish is the ease of preparation and the attractive cost of the finished product.

How to salt mackerel - step by step photo recipe

For a family dinner, you can cook a delicious salted mackerel. This fish will please the whole family with its wonderful taste. Many housewives mistakenly believe that salting fish with their own hands is not an easy task. This recipe will help cooks to appreciate the amazing taste of homemade fish salting and the simplicity of the process of preparing an appetizer.

Time for preparing: 6 hours 25 minutes

Quantity: 1 portion

Ingredients

• Fresh mackerel: 2 pcs.
• Bay leaf: 4-5 pcs.
• Carnation: 5-8 buds
• Allspice: 16-20 mountains.
• Ground black pepper: 3 g
• Vinegar 9%: 1 tbsp. l.
• Vegetable oil: 2 tbsp. l.
• Water: 300 g
• Bow: 2 head.
• Sugar: 1 tbsp. l.
• Salt: 2-3 tbsp. l.

Cooking instructions

How to quickly salt mackerel at home

You can quickly salt mackerel at home in just a couple of hours. This is the perfect option for an "urgent" snack when receiving news of the imminent arrival of guests. To get a delicious homemade fish, you will need:

• 2 medium-sized carcasses of mackerel;
• 3 tablespoons of moth;
• 1 tablespoon of granulated sugar;
• 3 bay leaves;
• 5 peas of allspice;
• 1 bunch of dill.

Cooking:

1. The first step is gutting and cleaning the fish. The belly of the mackerel is torn open, the insides are removed, the film is removed. The heads of the fish need to be cut off. The cleaned carcass is thoroughly washed under cold running water.
2. For salting, a metal or plastic container is used. A layer of salt (2 tablespoons), half a bunch of dill and peas of allspice is laid out at the bottom of the container.
3. The remaining salt is mixed with sugar. The fish is thoroughly rubbed with the mixture inside and out, laid out on the bottom of the container. The top is sprinkled with dill sprigs, the remaining pepper. A bay leaf is placed on the fish.
4. The fish will be salted in a tightly closed container for 2-3 hours. Before serving, it must be thoroughly wiped from excess salt and spices remaining on the surface of the carcasses, and cut into thin pieces.

How delicious to salt mackerel in brine

One more way is enough fast food delicious salted mackerel is the use of brine. The following recipe helps to make your own favorite by many festive snack. For cooking you need to take:

• 2 medium-sized mackerels;
• 700 ml of clean drinking water;
• 4 peas of allspice;
• 4 black peppercorns;
• 2 bay leaves;
• 3 cloves;
• 3 tablespoons of kitchen table salt;
• 1.5 tablespoons of granulated sugar.

Cooking:

1. For cooking delicious fish in brine, you will need to carefully and carefully clean the fish, remove all the insides, remove the film, cut off the head. The fins and tail are removed with kitchen scissors.
2. Next, prepare the brine. Water is put on fire. When it boils, all spices, salt and sugar are added. You can add a few grains of mustard. The mixture is again put on fire.
3. The brine will boil for 4-5 minutes. After that, the pan is removed from the heat and set to cool.
4. At this time, a mackerel carcass or its pieces are placed in a clean container. The fish is poured with brine so that the liquid covers the carcasses completely.
5. Next, the appetizer is infused for 10-12 hours in a cool place.

Recipe for pickling whole mackerel

The whole salted mackerel looks beautiful and festive on the table. The preparation of this dish is within the power of the busiest or inexperienced hostess. To prepare whole salted mackerel, you need to take:

• 2 medium-sized fish;
• 1 liter of clean drinking water;
• 4 grains of black pepper;
• 4 grains of allspice;
• 1.5 tablespoons of granulated sugar;
• 3 tablespoons of kitchen salt.

Cooking:

1. Wash the fish thoroughly before salting. Fins and tail are removed with kitchen scissors. The belly of each fish is opened. The entrails are carefully removed along with the film desalted inside. The head is also cut off.
2. Fish prepared for salting should be put in a fairly deep container.
3. When preparing brine, water is put on fire. As soon as it boils, add all the spices, sugar and salt, bay leaf. The mixture is left to boil for 4-5 minutes. The finished brine is removed from the fire and cooled.
4. As soon as the brine reaches room temperature, it is poured into a container in which the fish was previously placed. The liquid should completely cover the entire surface of the mackerel.
5. The container with fish is cleaned in a cold place, for example, in a refrigerator, for about 30 hours.

Salt mackerel slices - a delicious recipe with video

The simplest and fast option cooking salted mackerel - salting in pieces. To get a delicious treat you need to take:

• 1 kg mackerel;
• 700 ml of clean drinking water;
• 2-3 tablespoons of salt;
• 1.5 tablespoon of granulated sugar;
• 3 cloves;
• 3 black peppercorns;
• 2 peas of allspice;
• a pinch of mustard seeds.

Cooking:

1. To prepare salted mackerel in pieces, use a whole fish or a finished, peeled carcass. In unpeeled fish, you need to cut off the fins and tail with kitchen scissors, remove the head, gut the insides and remove the film. A carcass that has been cleaned in advance is simply rinsed thoroughly with cold running water.
2. Later, the prepared carcass should be cut into equal-sized pieces and placed on the bottom of a deep container with a tight lid.
3. Water must be put on fire. When it boils, add spices, salt and sugar, put a bay leaf and let it boil for about 4-5 minutes.
4. Cool the finished brine and pour over the prepared pieces of chopped mackerel. On mackerel, you can additionally put sprigs of dill.
5. Salted mackerel can be served on the table in just 10-12 hours, which it will spend in the refrigerator.

How to salt freshly frozen mackerel

Fresh fish is not the most frequent guest on our table. It is much easier to purchase good frozen fish and cook salted mackerel with the following recipe. For cooking you will need:

• 1 kg of frozen mackerel;
• 700 ml of clean drinking water;
• 2-3 tablespoons of regular table salt;
• 1.5 tablespoons of granulated sugar;
• 3 peas of allspice;
• 3 black peppercorns;
• 3 cloves;
• 1 bunch of dill.

Other spices can be added to the brine if desired. For example, mustard seeds.

Cooking:

1. To prepare salted mackerel, frozen fish must first be carefully thawed while maintaining its integrity. It is best to defrost the carcass on the top shelf of the refrigerator for 10-12 hours.
2. Thawed and well-peeled mackerel from the inside is laid out in a deep container. You can immediately add greens.
3. The water is boiled. Salt, sugar, black and allspice, clove buds and any other suitable spices are added to boiling water. The brine should boil for about 4 minutes.
4. Pour the prepared fish with brine after it has completely cooled.
5. The container with fish is tightly closed and cleaned in the refrigerator or in a cool place. The dish will be completely ready to serve in 10 hours.

Mackerel, like any fish, is very useful. 100 grams of the product contains half the daily requirement of protein. In addition, the composition contains phosphorus, calcium, potassium, iodine, sodium, zinc, fluorine, magnesium, as well as vitamin D and nicotinic acid. Fish can be eaten fried, baked, smoked, but salted mackerel is also very tasty. Salting mackerel yourself at home is not difficult. Today we will share with you several recipes and culinary tricks, thanks to which the salted fish will surely succeed in your glory.

A few tricks about salting mackerel at home

• Large carcasses and medium-sized fish are suitable for salting, but small ones are not. the best way, because they have a lot of bones, and they are not so fat. The carcass should have a light fishy aroma, be elastic and slightly moist. A light gray color indicates the freshness of the fish, but a yellowish tint is a reason to be wary and refuse to buy.
• You can salt mackerel both whole and in pieces. In the latter version, the fish will be ready to eat a little earlier.
• It is impossible to oversalt mackerel! Being quite oily, the fish will take as much salt as it needs. For salting, we recommend using coarse non-iodized salt. The fact is that iodine can spoil appearance finished product, although it will not negatively affect the taste.
• Salt the fish should be in a dish that does not undergo oxidation, so an enamel pan, glass and plastic bowls are suitable. It will not be superfluous to sharpen your favorite knife before cooking, then the process will be easier and more enjoyable.
• It is necessary to store mackerel salted at home in the refrigerator for no more than 5 days, after filling it with odorless sunflower oil.

The classic way of salting mackerel

You will need:

• mackerel - 1 carcass,
• salt - 4 tablespoons,
• sugar - 2 tablespoons,
• vinegar 9% - 2 tablespoons,
• bay leaf - 3 pieces,
• black pepper - 3 peas,
• allspice - 2 peas,
• water - 1 liter.

Cooking method

• My fish. We discuss. We cut into pieces. We remove the insides.
• Pour the specified amount of water into an enameled pan.
• We add spices. Put on fire and boil for 5 minutes. We take it off the fire.
• Pour vinegar into the cooled brine. We mix.
• Put the pieces of mackerel in a glass jar.
• Pour in the marinade. Leave for a day at room temperature. After the specified time, put the fish on a plate and serve.

Another option for salting mackerel in brine

You will need:

• mackerel - 2 carcasses,
• vegetable oil - 3 tablespoons,
• salt - 2 tablespoons,
• onion - 3 pieces,
• bay leaf - 5 pieces,
• allspice - 5 peas,
• black pepper - 5 peas,
• cloves - 2 buds,
• water - 250 ml,
• vinegar 9% - 50 ml.

Cooking method

• We gut the fish. Remove the head and fins. We wash well. We discuss. Cut into small pieces. We put it in a glass / enamel / plastic container.
• We clean the onion. My. Cut into thin half rings.
• Mix prepared spices.
• Fill with water.
• Add vegetable oil and vinegar. We mix.
• Pour the prepared marinade over the fish. We close the container. We put it in the refrigerator. After 2 days, you can take a sample.

Dry salting mackerel

You will need:

• mackerel - 2 carcasses,
• salt - 4 teaspoons,
• granulated sugar - 2 teaspoons,
• mustard powder - 2 teaspoons,
• vegetable seasoning - 1 teaspoon,
• black peppercorns - 7 pieces,
• bay leaf - 2 pieces.

Cooking method

• We gut the fish. Cut off the head and fins. We wash. Dry with paper towels. Cut into pieces one and a half centimeters wide.
• Sprinkle the fish pieces well with the prepared mixture.
• We put the fish in a suitable container. We close the lid. We put it in the refrigerator. Trying in 2 days!

Another recipe for salting mackerel in pieces

You will need:

• mackerel - 2 carcasses,
• salt - 2 tablespoons,
• sugar - 1 tablespoon,
• ground coriander - 1 teaspoon,
• dried basil - 1 teaspoon,
• cloves - 3 buds,
• bay leaf - 1 piece,
• water - 200 ml.

Cooking method

• Pour the amount of water indicated in the list of ingredients into the pan.
• Add the listed spices. Bring to a boil, stirring occasionally. Sugar and salt should be completely dissolved. Remove the finished brine from the heat, cover with a lid and wait for it to cool.
• While the brine is cooling, gut the fish. Cut off the fins and head. We wash. We remove the spine. Cut into pieces of medium size.
• AT glass jar lay out the prepared pieces of fish.
• Fill with brine. We seal the jar. Leave for a couple of hours at room temperature, and then put in the refrigerator for a day.
• We put the finished fish on a beautiful plate. Sprinkle with onion rings. Spray with vegetable oil. Let's try!

Salt whole mackerel

The fish salted according to this recipe looks like smoked fish, but it is not subjected to heat treatment during cooking.

You will need:

• mackerel - 3 carcasses,
• salt - 3 tablespoons,
• black tea (brewing) - 2 tablespoons,
• granulated sugar - 1.5 tablespoons,
• water - 1300 ml,
• onion peel.

Cooking method

• Pour water into a saucepan. We put on fire.
• We send prepared spices and well-washed onion peel into the water (the more, the better, but 3 handfuls are enough).
• After the brine boils, reduce the heat, cover the pan with a lid and cook for 5 minutes.
• The brine cooled to room temperature is filtered through a sieve.
• We gut the mackerel, remove the head. Rinse thoroughly. We discuss.
• We put the carcasses in a container suitable for salting.
• Fill with brine. Make sure the carcasses are completely covered with liquid.
• We cover with a lid. Leave for 12 hours at room temperature.
• After the specified time, we send the fish to the refrigerator for another 3-4 days, periodically not forgetting to turn the carcasses over to another barrel. After that, you can treat the household with healthy yummy!

Recipe for salting mackerel with lemon

You will need:

• mackerel - 3 carcasses,
• salt - 2 tablespoons,
• lemon juice - 1 tablespoon,
• black pepper - 10 peas,
• bay leaf - 3 pieces,
• water - 500 ml.

Cooking method

• Pour water into a saucepan. We add spices. We put on fire and cook for a few minutes after boiling.
• My fish. We remove the fins, head and entrails. We wash. We discuss. Cut into medium sized pieces.
• We put the pieces of fish in a dish suitable for salting.
• Drizzle the fish with freshly squeezed lemon juice.
• Pour in the brine that has cooled to room temperature. Don't be alarmed if it turns a little cloudy, this is a normal reaction when combined with lemon juice.
• We seal the container. We put it in the refrigerator. In just a day, you can already evaluate the result. By the way, according to this recipe, mackerel can be salted as a whole, only in this case you can taste salted fish no earlier than in 3 days.

Express salting of mackerel fillet

You will need:

• mackerel - 2 carcasses,
• salt - 2 tablespoons,
• sugar - 1 tablespoon,
• freshly ground allspice - 1 teaspoon,
• ground black pepper - 1 teaspoon.

Cooking method

• Mix all prepared spices.
• We gut the fish. Cut off the head and fins. We wash. Remove excess moisture with paper towels.
• We fillet the fish, that is, we remove the backbone and all the bones. Cut the fillet into small pieces.
• Put the fish pieces in a glass bowl. Sprinkle generously with spice mixture.
• We cover with a flat plate and put oppression on top, for example, a jar filled with water or some heavy object. We send the fish to a cold place. After just 7 hours, you can enjoy the taste of self-salted mackerel. Bon appetit!

Salting mackerel at home is a fairly simple task, as you can see. You just need to stock up on fresh fish and be patient, it's so hard to keep yourself from taking a sample prematurely. Perhaps you have your own recipe for salting fish, we will be grateful if you share it in the comments to this text. Culinary success to you!

The best recipes for salting mackerel, herring, capelin

Salted mackerel according to the recipe of the "Old Sailor"

As soon as the fish thawed a little, I washed it, cut off the head, tail, fins, removed the skin, carefully gutted it, cut it into 2 fillets along the spine, removing the spine and all the bones. Sprinkled with salt (about 1 tablespoon), put in a saucepan. Caviar caught in the fish - and it's there too! Saucepan - in the refrigerator. until morning. In the morning (12 hours passed), I washed the fish lightly under running water and laid it out on paper napkins to dry. In the meantime, finely chopped garlic (1 m clove per 1 fillet), chopped dill. I peppered the inside of the fillet halves with freshly ground black pepper, sprinkled with garlic, dill, spread out pieces of bay leaf. You can stop at this, but you can lightly grease the fish with spicy mustard, mayonnaise, butter to give additional flavors. Caviar mashed with a fork and also evenly laid out on the fillet. Next, we press the two halves of the fillet tightly against each other and wrap each "couple" separately in a bag. We put it in the freezer until the evening. In the evening we take the fish out of the freezer. Salted mackerel is ready! Easy to cut, thick. Stored in the freezer. But not for long, as it is eaten quickly. Bon appetit!

Mackerel marinated at home!

You have no idea how delicious it turned out! You will need 2 fish. Cut off the head and gut .... (I asked my son to do this, I myself could not, my hand did not rise. I even ran away from the kitchen so as not to look ...). Wash well. Cut into pieces, 1.5 cm thick. Pour a large glass (I have about 300 ml) of water into a bowl, put 2 tablespoons of salt. Mix well until the salt dissolves. Put our pieces of fish there, I also put a couple of bay leaves. Cover with a plate and put some weight on top. Let's leave the fish to be salted. I left for the night. In the evening I put it in, in the morning, at 10 o'clock, I already got it. I salted for 12 hours ... In the morning there was such a picture. Drain all the liquid ... Put the fish back in the same bowl. Then, in the same bowl, put:

. Vinegar (if 9%, then 3 tablespoons, if 5%, like mine, then 4-5 tablespoons);

. black pepper, hot paprika - to taste;

. onion, cut into half rings - 1 large onion;

. 2 garlic cloves (squeeze through a garlic press)

. rast. oil - 1 glass.

We mix everything well. Again we cover with the same plate (the whole fish should be in the marinade), press down and put the load on top. Then refrigerate until evening to marinate well. You can stir it occasionally. And in the evening you can already eat! Mackerel turned out so delicious that it is beyond words! It seems to me that it is even tastier than herring ... fatter, or something .. With boiled potatoes, and with pickled onions ... In general, my saliva is already flowing again ... Bon appetit!

How to pickle mackerel - cooking recipes!

In this marinade, mackerel is tastier than red fish! Tender marinated mackerel will melt in your mouth... Wonderful salted mackerel can be cooked at home. There are many recipes for cooking, some of which we will consider.

Recipe #1

. Mackerel - 1 kilogram.

To prepare the marinade for 1 liter of water:

. Salt - 5 soup spoons;

. Granulated sugar - 3 soup spoons;

. Dry mustard - 1 soup spoon;

. Bay leaf - 6 pieces;

. Carnation - 2 pieces;

. Vegetable oil - 2 soup spoons.

Preparation: The fish must be cleaned, the insides and head removed, the tail and fins cut off. In a separate saucepan, boil the marinade from the proposed ingredients, which must be cooled. After the marinade has cooled, put the fish in it, put a plate on top of the mackerel and oppress it and put it in the cold, in two or three days the fish will be ready. Periodically, the fish can be turned over.

Recipe #2

. Mackerel - 3 pieces.

For marinade per 1 liter of water:

. Tea leaves - 4 soup spoons;

. Salt - 4 soup spoons;

. Granulated sugar - 2 soup spoons;

. Liquid smoke - 4 soup spoons.

Preparation: First, defrost the frozen mackerel, then cut off the tail, head, clean the insides, rinse well and put it in a two-liter jar, the tails should be at the top. Prepare the marinade separately. To do this, pour tea leaves, granulated sugar, salt into the water and bring everything to a boil. Then it is necessary to strain, let cool and then add liquid smoke to the marinade. Pour the fish with this marinade, close with a plastic lid and put it in the cold for about three days. Periodically, a jar of mackerel should be shaken. After the time has passed, the fish can be eaten by cutting into pieces.

Recipe #3

. Mackerel - 500 grams;

. Salt - 3 soup spoons;

. Sugar - 3 soup spoons;

. Black pepper.

Preparation: Defrost fresh-frozen fish, then clean, removing the head, tail and entrails. After that, rinse it well and cut into portioned pieces. Then each piece of fish must be salted, peppered and sugared, put in a jar or some other container for salting fish. Salt the fish between each row, sprinkle with granulated sugar and pepper. It is necessary to put the mackerel in the cold and in about a day - two fish will be ready.

Recipe #4

. Mackerel - 3 kilograms.

Marinade:

. Water - 1 liter;

. Granulated sugar - 3 soup spoons;

. Salt - 6 soup spoons;

. Bay leaf - 3 pieces;

. Black peppercorns - 9;

. Allspice - 3 peas;

. Coriander - half a teaspoon.

Preparation: It is necessary to defrost and clean the mackerel, that is, to get rid of the insides, remove the head, fins and tail. After that, rinse the fish well and put it in a pan with a “jack”. Separately prepare the marinade from the proposed ingredients. Let it cool and pour mackerel on top, if there is not enough water, you can add boiled salted and chilled water. Put a plate and weight on top of the fish. Put for 5 days in a cold place. Bon appetit!

How to cook homemade salted mackerel?

lovers delicious salty mackerel is dedicated to this recipe. It is simple, even an avid bachelor who does not have special culinary skills can pickle mackerel on it. Ingredients:

. Mackerel;

. tea;

. salt;

. sugar.

Preparation: So, we take two large frozen mackerel, defrost it under running water, wash it, cut off the head, and also remove the insides straight into the trash can. We wash the fish inside and out, remove moisture with paper towels and proceed to cooking the brine. How to cook brine, aka marinade: four tablespoons of tea should be poured with a liter of boiling water. It turns out such a strong tea, in which our thawed mackerel will swim. In tea (cooled down), add four tablespoons of table salt and the same amount of sugar, stir. Mackerel is placed in this salty-sweet tea pickle and stored in the refrigerator for four whole days. Then we take it out of the marinade, hang it in the kitchen over the washbasin for the night, remove it in the morning and hide it in the refrigerator, wrapping the fish in a paper bag beforehand. All. The fish is ready! Cut and try. Bon appetit!

Marinating mackerel! Real jam!

We take 3 pieces of frozen mackerel, wash, clean and cut into pieces. The main thing in this business is not to let the fish DEFROST, we carry out all manipulations with frozen mackerel !! Peel and chop 3 onions and 3 garlic cloves. We put the mackerel, onion and garlic in a bowl, add 1 teaspoon of sugar, 1 tablespoon of salt (with a slide), 3 tablespoons of vinegar, 2 tablespoons of oil, ground bitter pepper, allspice, bay leaf. Mix carefully. We put it tightly in a jar, cover with a lid and in the refrigerator for a day. And in a day we get our fish and eat.

Home-cured herring + marinades and pickles!

Herring must be bought with a thick back (fatty). If it is frozen, then it should be completely thawed before salting. And don't wash it. And now some recipes: Marinade 1:

. Boiled water (1 glass);

. vegetable oil - 3 tablespoons;

. black peppercorns;

. bay leaf or a few;

. salt to taste.

Boil it all, cool and add a little vinegar. Put the herring, cover tightly with a lid and keep in the room for 4-5 hours, then in the refrigerator for another 5 hours, and it is better to leave it overnight.

Marinade 2:

. For 1 liter of water - 1.5 tbsp. spoons of salt;

. 1 st. a spoonful of sugar;

. Bay leaf;

. black peppercorns;

. cardamom;

. garlic;

. 1-2 flowers (dried) cloves.

Bring all this to a boil and cool. Pour the herring so that it is all covered with marinade. Immediately put the container in the refrigerator (in winter - you can go to the balcony). You can eat after two days.

Pickle 3:

. 4 tbsp. spoons of salt;

. 2 tbsp. spoons of sugar per 1 liter. water (this is about 2-3 herring).

Put the fish in the cooled brine for 1 day. Basically, no hassle. In this way, you can salt not only herring, but also mackerel.

Pickle 4:

. 2 tbsp. spoons of salt;

. 1 st. dissolve a spoonful of sugar in 0.5 liters of hot boiled water;

. add bay leaf;

. allspice peas;

. coriander (butterflies).

Sue everything. Cut the herring into medium pieces, put in a bowl on the barrel, pour over the chilled marinade. Close with a plate, put a jar of water on top like a press. Leave in a cool place for 1 day.

Second recipe:

. 6 table. spoons of salt;

. 1 table. a spoonful of sugar;

. seasonings are the same for 1 liter of water.

The rest is done the same way. Divide the ungutted fish into three liter jar and pour brine: for 1 liter of boiled chilled water you need 5 tablespoons of salt, 1 tablespoon of sugar, 2-3 bay leaves, 1 teaspoon of allspice peas. When the brine is already poured into the jar, put 1 tablespoon of dry mustard on top. Bon appetit!

Herring own ambassador!

. Fresh-frozen herring - (3-4 pieces per 3 liter jar);

. salt - 3 tbsp. spoons;

. sugar - 5 tbsp. spoons;

. lavrushka - 2 pcs.

Preparation: Boil 1 liter. water. In boiling water, add 3 tbsp. spoons of salt and 5 tablespoons of sugar. Place the resulting brine on a window or balcony until it cools completely. Completely defrost and rinse the herring. Place the herring in a 2 or 3 liter jar, pour over the brine. Add 2 bay leaves. Put in the refrigerator for 2 days. After 2 days, the herring is ready for use. P.S. Personally, I use Norwegian herring, in my opinion it tastes better than Atlantic. Generally this ambassador turns out not worse and even better than that sl / s herring, which is sold in the store.

Herring is an incomparable way of salting!

According to this recipe, we have already salted herring many, many times and the result has always pleased us !! We take 1 kg. fresh-frozen herring good quality. Gut, remove the skin and cut into pieces. Put the fish in an enameled saucepan.

Prepare filling ahead of time:

. 3 onions cut into rings;

. 10-12 tablespoons water;

. 1 tsp Sahara;

. 1-2 tbsp salt (no slide);

. 0.5 tsp black ground pepper;

. 1 dec. l. vinegar (essence); . 2 tbsp. l. ketchup;

. 1/2 st. vegetable oil.

Preparation: Boil everything together with onions, cool and pour over the fish. Remove to refrigerator. In a day, a delicious herring will be ready! Well, very tasty!! I used table vinegar. Bon appetit!

Delicious and quick herring in the marinade!

● herring - 2 pcs.,

● bow - 1-2 large sizes,

● apple cider vinegar - 5 tablespoons,

● salt - 2 tsp,

● sugar - 0.5 tsp,

● water - 1 glass,

●peppercorns - 10 pcs.,

● a pinch of coriander seeds.

Preparation: First, prepare the marinade - add sugar, salt, apple cider vinegar to the water and heat a little (do not boil) until the ingredients are dissolved in it. While the marinade is cooling, clean the herring and cut into pieces, also cut the onion into rings. We take a jar and put the herring in it, adding onion, peppercorns and coriander interspersed as it is laid. Pour it with the already cooled marinade, cover with a lid and put it somewhere far away for a day. In a day, a delicious pickled herring will be ready. Bon appetit!

Gentle salted herring!

5 freshly frozen herring

Brine: For 1 liter of water we take 5 tablespoons (without a slide)

• salt 3 tablespoons (without a slide)
• sugar
• 12-15 black peppercorns
• 1 teaspoon of dry mustard seeds (you can use 1 teaspoon of dry mustard) - mustard gives firmness, or rather elasticity to the herring, it will not be soft, as sometimes we come across in the store.
• 6 bay leaves
• 2 tablespoons of vegetable oil.

Five pieces of herring fit into a 3-liter jar, it’s not scary that the tails stick out for now, we will crush them. It took 2 liters of water, so we do a double calculation. Pour water into a saucepan, boil together with salt and sugar. Let cool. We put all the spices in the pan and pour the cooled brine. We press the tails under the water and close the lid. We put in a cool place. You can eat tomorrow. If you add cloves, there will be spicy salted herring. But we don't like that. We need a gentle salting. Bon appetit!

Sprat of spicy dry salting!

. Sprat (fresh) - 1 kg.;

. Coriander (grains) - 0.25 tsp;

. Salt (with a small slide; shallow spoon) - 3 tablespoons;

. Black pepper (peas) - 1 tsp;

. Allspice (peas) - 4-5 pcs.;

. Bay leaf - 3-4 pieces;

. Ginger (ground; pinch);

. Carnation (buds) - 4-5 pcs.

Preparation: Rinse the sprat thoroughly under running water. Prepare the pickling mixture: Crush the spices in a mortar, but not very finely, then mix with salt. Remember that iodized or fine salt is not used for salting fish. Sprinkle sprat with pickling mixture, mix. It is better to do this in a wide bowl, such as an enameled bowl. Do not use jars and other narrow dishes, in which the sprat is salted unevenly and quickly deteriorates. Cover the fish with a plate and place a small weight on top. Remove to a cool place. After 12 hours, a delicious fish will be ready!

Capelin slightly salted!

Ingredients for brine (per 1 liter of water):

. 3 tbsp salt;

. 2 tbsp Sahara;

. 5 laurels;

. 1 tsp allspice peas, cloves and coriander.

Preparation: Rinse capelin and put in a jar. Bring the brine to a boil and boil for 10 minutes. Then cool and pour the fish in jars. You can add 1 tsp. vinegar essence on a 1-liter jar of fish. Then the ambassador will be spicy. But you can not add. Better a couple of tbsp. sunflower oil. And overnight in the refrigerator. Bon appetit!

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Well, it's time to return from distant Mars to our Earth. Recently I visited friends, where salted mackerel at home was served on the table, very tasty. I had no idea before that mackerel can be cooked at home, but they shared the recipe with me, and I was impressed and looked for similar recipes and now, of course, I will share them with you. I hope you find a recipe that suits you in this collection. Yes, by the way, most of the recipes were written by women and I did not change the original presentation and pass off the recipes as my own - firstly, it would be dishonest, and secondly, the highlight of the story would disappear ....

Everyone loves a fish, and if not everyone loves it, then everyone knows that fish is a storehouse of useful substances: Omega-3, iodine, phosphorus, fluorine, protein. Scientists say that every day you need to eat 100 grams of fish.
Children especially need to eat fish, as their body grows and must receive vitamins adequately. It is not for nothing that our grandmothers gave our parents fish oil without fail, and our parents got sick in childhood less often than our children.
So, in order for us to get salty mackerel at home very tasty, we need to remember a few simple rules:

1. Pay close attention to the freshness of the fish. Fresh mackerel should have a tight, springy carcass, light gray in color, without a hint of rust, and smell like fish, but not smell strongly, but slightly.
2. The fish should not have any spots, traces of blood and other things. The eyes should not be sunken, dull, dry or cloudy. The gills of a healthy fish are red, clean, with no signs of mucus.
3. The scales fit snugly, the tail should be even and not dry, it is advisable to check the fish in the water, fresh should sink. Only such an experiment is not suitable for frozen fish.
4. For salting mackerel, we choose large specimens, weighing at least 300 grams.

Salting place

In order for our mackerel to be well salted, we are preparing a cool place in the house, whoever has a cellar, you are very lucky. Who does not have a cellar, a refrigerator is perfect. So the place is ready.

Dishes

Dishes. Dishes need glass or enameled, or plastic, to your taste, the main thing is that the dishes do not oxidize. Dishes, yes.
We turn to the intricacies of salting mackerel.

It is important to remember that for salting fish, take only coarse, non-iodized rock salt, since iodine will affect the external attractiveness of the finished fish, and coarse salt will take on excess moisture.
So, let's move on to the recipes for salting our mackerel.

The easiest recipe for pickling mackerel

Ingredients:

• Mackerel -2pcs. 350g each
• Water - 1 liter
• Mustard powder - 1 spoon
• Sugar - 3 tablespoons
• Salt - 5 spoons
• Peppercorns -10 pcs.
• Bay leaf - 4 pcs.

If you doubt the need for sugar - do not hesitate, sugar will give the fish a great taste.

I don't like to waste time in the kitchen, so let's use a little time management:

1. We put a pot of water on the fire, after the water boils, add everything except the fish and cook for about three minutes. After three minutes, turn off the heat, cover the pan with a lid and leave to cool.
2. In the meantime, let's cut up the mackerel. We remove the gills, entrails, head and tail as desired. Mackerel can be either cut into pieces or salted whole, this will not affect the taste.
3. We put the fish in the prepared container and fill it with brine. We cover the container and send it to a cold place for 12-24 hours.
4. After 12 hours, the fish is lightly salted and ready to eat; after 24 hours, the fish will finally be salted.

You choose which one you like best. After the fish is ready, we recommend cutting and storing in a jar of vegetable oil.

This recipe will save you from disappointment after purchasing low-quality products.

Ingredients:

• Mackerel -1pc.
• Salt - 4 spoons
• Sugar - 2 spoons
• Vinegar - 2 spoons
• Bay leaf - 3 pcs.
• Black pepper - 3 pcs.
• Allspice - 2 pcs.
• Water - 1 liter

The principle of preparation is similar to a quick, simple recipe:

1. We gut the fish, boil and cool the brine, but in this recipe, after the brine is at room temperature, we add vinegar.
2. Pour the brine over the fish and put it in a place with room temperature for 24 hours.
3. Tasting after a day.

As a result of these simple actions, you should get salty mackerel at home, very tasty.

This recipe can be safely called universal, as it is suitable for both sturgeon and herring. The advantage of this recipe is in the cooking time, after twelve hours, you can enjoy the wonderful taste of salted fish.
Ingredients:

• Mackerel - 2 pcs.;
• Bow - 2 pcs.;
• Allspice - 5 peas .;
• Bay leaf - 2 pcs.;
• Wine vinegar - 50 ml;
• Salt - 3 tablespoons;
• Vegetable oil - 1 spoon;
• Cloves - 2 sticks;
• Ground black pepper - to taste.

The cooking process for this fish is slightly different. When preparing mackerel, we do not just gut it, we remove the skin and remove the bones. This is easy to do if you cut the fish along the back, along the ridge.

1. Cut the mackerel into medium-sized pieces, salt and let it rest for 10 minutes.
2. In the meantime, peel and cut the onion into rings.
3. We are preparing the marinade. To do this, mix seasonings, vinegar and vegetable oil.
4. We take slightly salted fish, pepper, mix with onions, put in a pre-prepared dish and pour the marinade.
5. Mackerel is marinated at room temperature for at least 10 hours, after which we send it to “reach” in the refrigerator.

Fish cooked according to this recipe literally melts in your mouth. It goes well with both side dishes and sandwiches. Salted mackerel at home is a very tasty excellent snack for any drinks, well, you know ....

Not all people like to cook, but those who do will prefer homemade marinated mackerel.
In the recipe below, consider how to pickle mackerel in onion peel with brine.

Ingredients:

• Frozen mackerel - 3 pcs.
• Rock salt - 3 tablespoons;
• Water - 6 glasses;
• Black tea (yes, yes, yes, exactly tea) - 2 tablespoons;
• Sugar - 1.5 tablespoons;
• Onion peel - 3 handfuls.

1. Mackerel defrost naturally No microwaves, steam, etc.
2. Meanwhile, prepare the brine. Wash the husk thoroughly with a sieve and running water. We put it in a saucepan, salt, pepper, sweeten, pour tea leaves, pour water and set to boil.
3. After the water boils, turn off the gas and leave to cool completely.
4. We gut the mackerel, wash it thoroughly, put it in an enamel bowl, pour the strained brine, close it,
5. Put in the refrigerator and leave for three days. Every day we turn the fish over for uniform salting and staining.

After three days, we take out the fish, cut it and eat it.

Mackerel marinated in tea brine

I suggest trying mackerel marinated in tea brine.

I can’t say how suitable such mackerel is for eating, since I eat it at lightning speed. At the same time, I am sure that having prepared such a fish, you will not want to buy a store-bought one.
Ingredients:

• Frozen mackerel - 2 pcs.
• Rock salt - 4 tablespoons;
• Water - 1 liter;
• Black tea - 4 tablespoons;
• Sugar - 4 tablespoons;

Let's start cooking.

1. Defrost, gut the fish, wash, dry with disposable towels.
2. We brew tea and cool, when it cools down, dissolve salt and sugar in it.
3. We put the mackerel in a container, fill it with marinade and leave it for four days in the refrigerator.
4. We hang the finished mackerel for the night. This is necessary so that the excess fluid is gone. Bon appetit.

At least once in a lifetime, guests unexpectedly came to every hostess, in such a situation “instant” recipes save. What are these recipes? Everything is very simple, these are recipes for dishes that do not require a long cooking process.
One of these lifesaver recipes is Two-Hour Mackerel.
To prepare such a mackerel, we need:

• Mackerel - 1 pc.;
• Bow - 1 pc.;
• Water - 350 ml.
• Salt - 1.5 tablespoons;
• Black pepper - 7 peas;
• Bay leaf - 2 pcs.

Cooking:

1. I'm preparing the brine. For 10 minutes, cook the brine with onion, cut into 4 parts, spices and salt. Turn off, chill.
2. Gut the fish, wash and dry with paper towels. Cut into small pieces, 2 centimeters.
3. We put the chopped fish in a jar and fill it with brine, close it and put it in the refrigerator for 2 hours.
4. During this time, we clean and boil potatoes, set the table, take out pickles.
5. We do hair, makeup and prepare for the arrival of guests.

A very simple recipe for cooking mackerel “in the morning”.
For him we take:

• Mackerel -1 pc.;
• Salt - 1 spoon;
• Sugar -0.5 tablespoons
• Ground pepper, vegetable oil, vinegar.

Very easy to prepare

1. Gutted mackerel, cut into medium pieces.
2. We rub each piece with a mixture of pepper, salt and sugar, put it tightly in a jar, put it in the refrigerator.
3. In the morning, wash off excess salt, transfer to a clean bowl and pour a mixture of vinegar and oil.
4. After 2 hours, we happily sit down for breakfast.

Salted mackerel at home is very tasty, especially in the morning, if the evening was not easy.

Pickled Mackerel

And here is a recipe for lovers of pickled mackerel.
We need:

• Mackerel - 3 pcs.;
• Bow - 3 pcs.;
• Garlic - 3 teeth;
• Sugar - 1 spoon;
• Salt - 1 spoon;
• Vinegar - 3 tablespoons.
• Vegetable oil -2 tablespoons;
• Bay leaf - 2 pcs.;
• Allspice - 1 teaspoon;
• A mixture of peppers - to taste.

1. We DO NOT completely DEFROST the fish, since it will not work to cut a completely thawed fish beautifully.
2. We gut, removing the head and tail, wash, cut beautifully.
3. We clean the onion and garlic, cut the onion into rings, garlic into plates.
4. We are preparing the marinade.
5. We combine oil, vinegar, salt, sugar, pepper and parsley.
6. We put the mackerel in a large container, add the onion and garlic, pour the marinade, knead well.
7. We put it in a jar and put it in the refrigerator for a day.
8. After a day, we take it out and enjoy.

Bon appetit!

This dish is prepared in two stages.
We take:

• Mackerel - 1 pc.;
• Salt - 3 tablespoons;
• Sugar - 1 tsp;
• Onion - 1 pc.;
• Vinegar 9% -1-2 tsp;
• A mixture of peppers - to taste;
• Vegetable oil - 2 tablespoons;
• Lemon.

Stage one.

1. Gutted mackerel, take out the backbone and bones, cut into fillets.
2. Season the fillets well with a mixture of salt and pepper, fold half to half, wrap it in a bag or film and send it to the refrigerator for a day.
3. We take out, wash off excess salt, dry, cut and proceed to the second stage.

Stage two.

1. We cut the onion into half rings, sprinkle with vinegar, sprinkle with sugar to taste, crush so that the onion gives juice.
2. Lubricate the mackerel with a mixture of oil and vinegar, spread the onion on top and prepare for use.

Spicy lovers will be pleased with the Mackerel with Cinnamon recipe.
For this recipe we need:

• Water - 1 liter;
• Mackerel - 3 pcs.;
• Bay leaf -4 pcs.;
• Salt - 250g;
• Peppercorns and cinnamon to taste.

How to cook:

1. Boil the brine for 5-10 minutes, adding seasonings to the water.
2. We gut the fish, wash, dry.
3. Pour the cooled brine over the mackerel and send it to the refrigerator for three days.
4. We cut the finished mackerel and eat it, bon appetit.

Now I think everyone will find a recipe for themselves to make salted mackerel at home is very tasty, do not forget to write about how and what you did in the comments, and in the meantime I will again look for something interesting and exciting for my blog, something to hook.

Hi all! If you have never made fish yourself, or rather you have not marinated it, then fix it faster. After all, or mackerel is the coolest snack on any table. You can now buy fresh-frozen charm in absolutely any store by weight, and then conjure.

Mackerel, unlike herring, is much more tender and mostly fatter, which everyone likes incomparably. Oh, if you still get a female with caviar, it will be just super in general.

You can make canapes with this fish, and it will also go well with any side dish, for example, with mashed potatoes or

This note will not be very large, but I tried to take the most popular and super-duper delicious and simple recipes so you can choose and make from what you have at home. And in principle, this fish needs seasonings and salt. And if you want something special and unique, then you have to choose a marinade in tea or onion peel. Here, of course, a matter of taste, who likes what more or who is used to cooking.

Let's start with the simplest and tastiest Gost's salting. The secret of this recipe is in spices, if you don’t like them at all, then you don’t have to add them, but in general then the fish will not be spicy salted, but will be just lightly salted.

It is these spices that give that very cool and incomparable taste that makes you want to eat and eat mackerel endlessly, but you still won’t be able to eat a lot of it, and you can’t).

We will need:

• water - 0.5 l
• mackerel - 1 pc.
• coarse salt - 2 tbsp
• sugar - 1 tbsp
• allspice, black peppercorns
• onion - 1 head
• bay leaf - 1 pc.

Cooking method:

1. Remove the head of the fish with a knife. Then cut open the abdomen and remove the intestines and other waste.

Now you will need to rinse the fish under running water, and then cut it into stationary pieces, so it will be salted immediately into pieces, which, in principle, is very convenient for many, everything will be ready right away.

2. Prepare the brine, take a ladle or a small saucepan and pour water, then add allspice and black peas, sugar and salt, stir. Bring to a boil and cook for 3 minutes. Turn off and let the brine cool down.

3. While the brine is cooling, put a liter jar of mackerel mixed with onions, which must be cut into rings, into the floor.

4. Pour in the marinade and be sure to add the peas from the brine to the jar. Close with a nylon lid and put in a cool place for 12 hours.

5. Well, after the fish is ready and waiting for you to take a sample. Bon appetit! It turns out deliciously tasty, everyone will like such mackerel in spicy brine and you will stop buying store-bought.

Salt freshly frozen mackerel in brine

It seems to me that everyone loves to eat tasty and at the same time everyone wants all the products in our diet to be of high quality and not expired. I think that many of you have at least once encountered such a problem as poisoning, so I recommend that you cook for yourself. Moreover, mackerel is one of the available fish that is in any store.

Try to cook it in brine with spices and spices, as in this recipe, and you will definitely fall in love with home cooking, because everything is quite simple and fast. Spicy salted mackerel will give you a magical and delicate taste. This option is similar to the previous one, but there is no onion in the brine and the spices are slightly different. Try to do both the first and second options, and then write which one you like best.

We will need:

• mackerel - 3 pcs or 1.2 kg
• salt - 3 tbsp
• sugar - 2 tbsp. l
• bay leaf - 4 pcs.
• allspice and black peppercorns 6 pcs.
• cloves - 5 pcs.
• water - 1 liter

Cooking method:

1. Take the fish and cut off the head and gut the intestines, remove the black films, wash in running water and wipe with a dry paper towel.

2. For a delicious marinade, you will need the ingredients on the list, the main thing is that there is black peppercorns and bay leaf.

3. Add spices, salt and sugar to any metal container and let the liquid boil, the kitchen will have an indescribable aroma. And then cool to room temperature.

4. Place the prepared whole fish in a cup, where you will salt it. Do not forget to trim the ponytails, in principle, they are useless.

5. Now fill the whole mackerel with brine. Never fill mackerel with hot brine, this is important, or it will boil. As you can see, in just 5 minutes you did almost all the work.

6. Cover with cling film and let it brew for a couple of hours. Waiting time - 2 days. Well, then take it out and cut it into pieces.

Interesting! According to this option, you can salt not only mackerel, but also other fish, such as herring, sprat, etc.

Salted mackerel in tea with an incomparable taste

Yum, well, you definitely haven’t tried such a gourmet, it may seem strange to you, but in tea it turns out incredibly tasty, and even beautiful. Thanks to the one who came up with this option, I also recommend trying and treating everyone with such a fish.

It turns out as if smoked and looks with a golden crust, in general, a beauty. Everything is as always easy and simple, but in the end everyone will want to know your signature author's recipe.

We will need:

• Mackerel fish - 3 carcasses
• Water - 1 l
• Tea 2-3 tbsp.
• Sugar - 3 tablespoons
• Salt - 3 tablespoons

Cooking method:

1. Gut our sea beauties. You will need to initially cut off the heads, remove the intestines and everything that is superfluous in the abdomen of the fish. Tails can be left or cut off.

2. Now let's make a marinade, observe all proportions, remember that these proportions are given specifically for a liter marinade. If you have fewer fish, then make half as many, that is, take 2 times less salt and tea.

Put water in a saucepan and boil it, pour tea, mix, and send salt and sugar. After that, put it back on the fire and boil again so that all the dry ingredients dissolve. And only after that, let the marinade cool, and then fill it with fish.

Important! Strain the marinade through a sieve. And one more condition, the brine must completely cover the fish.

3. In such a cool tea brine, the fish should stand for 3-4 days. Then cut the mackerel into pieces and eat for health, even with, even with any Look at how golden and beautiful it has.

Video on how to pickle mackerel quickly and tasty whole in 2 hours

All you need is good fresh fish, and of course your desire, all other ingredients about which in question you will learn in this video:

Marinating fish in onion skins

Another fairly popular and proven recipe, it is also considered one of the original. I'm up today I didn’t know about such a recipe, it turns out that for many it has become not only proven, but also loved.

It is the onion peel that gives this unusual color, you probably already guessed it yourself. In this version, there are no spices at all, only two ingredients are used, salt and water.

We will need:

• husk - from 5 onions
• mackerel - 2-3 pcs.
• water - 1 l
• salt - 2 tbsp

Cooking method:

1. Place the onion peel in a saucepan, fill with water and rinse very well with your hands, then drain the water and pour in clean 1 liter. Leave it to stand in water for about 10-20 minutes.

Cut off the head of the mackerel, then remove all unnecessary insides. Be sure to remove the black film on the abdomen, or it will be bitter later. Rinse the fish and pat dry with paper towels. After that, cut into pieces, although if there is no special desire, you can salt it whole.

2. Add salt to the onion peel and water and mix. Turn on the gas and let this broth boil, then boil for another 3 minutes.

Now put the fish in pieces or whole in the pan and cook for 3 minutes in hot brine. And then drain all the water and remove the husk.

3. Put on a plate and sprinkle with a little lemon juice. Garnish with herbs and dill. Bon appetit!

Mackerel with liquid smoke in a bottle

For those who love smoked meats, I suggest that you immediately switch to this simple option, which you can do right at home.

Have you ever heard of such liquid smoke salting, I think that you have definitely tried it before, but did not suspect that this is exactly this option.

We will need:

• water - 3 l
• mackerel - 3 pcs.
• liquid smoke - 1/3 tbsp.
• sugar - 3 tbsp
• salt - 3 tbsp
• black tea - 1 tbsp.
• black peppercorns - 6 pcs.
• cloves - 6 pcs.
• garlic - 4 cloves
• bay leaf - 4 pcs.
• red chili pepper - 1 pod

Cooking method:

1. Take a deep container, like a saucepan and add 3 tablespoons of sugar to boiling water (3 liters). And leave to boil for 1 minute, and then pour 1 cup of tea. Cover the pot and let it simmer for 15 minutes.

Then this mixture needs to be cooled, you can put the pan so that it cools faster in a basin of cold water.

Cut off the heads of the fish and remove all the insides. Rinse and pat dry with paper towel.

2. Next, place the fish in a jar or bottle with a large neck, pour out all the spices and squeeze the garlic through the garlic press. Pour one third of the liquid smoke into a glass and pour into a jar. Pour in the marinade and cover with a nylon lid.

3. Put such a glass vessel or bottle, jar in the refrigerator or a cool place for 3 days.

4. Then remove from the jar and crumble into small, neat pieces with a sharp knife.

5. Here is such a characteristic yellow color of the skin, inside is a very tasty and juicy fish. Bon appetit!

Amazing recipe for lightly salted mackerel with mustard

Now I offer another fancy option, which is likely to shock some, but what, I think that all of you have ever tried herring in a mustard marinade, why not make such a liquid for mackerel, it will also turn out to be certainly tasty and with a spicy mustard aroma. Of course, all those who do not like mustard should move away from this recipe.

You can serve such a dish both on a festive and on an everyday table, you must admit that everyone loves salinity, though we don’t make them every day, but sometimes you can make and treat everyone with such a fish delicacy.

We will need:

• salt - 50-100 g
• mackerel - 0.5 kg
• sugar - 3 g
• nutmeg -3 g
• bay leaf - 1 pc. cut into small pieces
• onion - 1 pc.

For spicy salting

• Allspice 1 gram
• Black pepper 1 gram
• Nutmeg 1 gram
• Coriander 1 gram
• Cloves 2-3 pieces
• Water - 0.5 tbsp.

mustard filling

• Spicy broth - 0.5 tbsp.
• Mustard - 50 g
• Vegetable oil - 65 g
• Sugar - 35 g
• Salt - 8 g
• Acetic acid - 4 g

Cooking method:

1. Rub the fish with curing mixture, defrost the fish first and cut off the head, fins and remove the intestine. For this salting, you need to mix salt, sugar, nutmeg and bay leaf cut into small pieces.

If you still have a curing mixture, then you still sprinkle the fish with it, cover it with a lid and leave it to stand in this form for 2-3 days. Such a dry salting turned out, as you can see, without marinade and without any liquid.

2. Now rinse the mackerel in running water and let the water drain. You can already use it, or smoke it or make a filling of mustard and spicy salting.

3. For spicy salting, you will need allspice, black pepper, nutmeg, coriander and cloves. Crush all these ingredients in a mortar. Then take a bucket and pour everything into it. And then pour water and boil the mixture, let stand and brew for 25 minutes.

4. While the spicy brine is cooking, cut the finished mackerel, cut it into pieces, and cut the onion into the bottom of the glass container, such an onion pillow.

5. Now take and pour vegetable oil and mustard into a glass, plus add sugar and salt, then stir and pour in the finished cooled spicy mixture, stir and add vinegar.

6. Pour the fish with this marinade.

7. And here it is mustard-oil, or you can say a spicy filling turned out, leave it for 1 day in the refrigerator.

Deliciously tasty and easy to prepare, bon appetit!

The most successful recipe for salted mackerel in husks and tea

Now I propose to turn on this video and take note of the recipe in which mackerel is marinated in both onion peel and tea, such a fish disappears on the table first:

We make mackerel dry salting without brine

Well, there was one more option left, so to speak, if you don’t want to bother, you can easily rub the fish with salt and not add water at all, and thus it will also become lightly salted, the main thing is to correctly observe all proportions.

Such fish will certainly differ from the store-bought one because it is without any chemical additives, which means you don’t have to worry about your health, this is one of the best recipes.

We will need:

• mackerel - 5 pcs.
• salt - 160 g
• sugar - 80 g
• peppercorns - 7 pcs.
• cloves - 4-5 pcs.
• bay leaf - 3-4 pcs. or 2 pcs. taste

Cooking method:

1. Cut off the tail and head of the fish. Remove all innards from the carcass. Rinse under running water and dry with paper towels.

2. Prepare a mixture for salting, take and put sugar and salt in one bowl. Next, mix peas, cloves and a couple of leaves of parsley, grind it all into powder.

3. The fish will need to be filleted, remove the ridges with a knife. Place the fillet in a container in which the mackerel will be salted. Mix spices and salt with sugar and you get a mixture for salting, there will be a lot of it and perhaps even remain superfluous, leave it for future use, it will not disappear.

Now salt the container in which you will salt the mackerel with this dry mixture, then wipe all the fish with it on both sides, there is an opinion that the fish will take as much salt as it needs itself.

4. Lay the fillets on top of each other, and then cover with a lid or cling film.

5. Refrigerate for 24 hours, and then eat with onions and vegetable oil, of course, cut the fish into slices. Such a delicious soft gourmet fast food turned out! Note she is without vinegar and without brine. Bon appetit!

Advice! If you cannot eat all the fish at once, then you can freeze it in the freezer, and then take it out at any time and taste it.

It turned out at home and so that you lick your fingers!

That's all for me, as always. I wish you that everything works out for you and that you taste salted fish with great appetite and joy. All the best and all the best! Till! See you!